Greek Nachos

Don’t get us wrong, we like nachos as much, nay, more than the next person but variety is the spice of life. What better way to give the chip/meat/cheese/sauce combo than take it on a trip through the Mediterranean? No better way, that’s what. Go ahead and use beef if you can’t find ground lamb or don’t like the flavor. You can also save some time by using pre-made olive tapenade, but we suggest trying to make it at least once; it’s easy and the results taste much fresher.

Zest in the skin of the lemon, then squeeze in the juice. Be careful not to get any seeds in.

Stop when you hit the pith (the white part) to avoid bitterness.

Mince the rosemary and toss it in the mix. Peel your garlic and turn it into a paste by sprinkling about a teaspoon of salt on top and repeatedly pressing it with the edge of your chef’s knife. Throw it in with the rest.

We grow our own.

Crack about a tablespoon of fresh black pepper in, pour in a tablespoon of olive oil and give it a good stir to make sure everything is well-distributed. Adjust your flavors as you see fit and let the mix sit in the fridge for about an hour to let the flavors meld before you use it.

Nacho Preparation:

Preheat the oven to 400°F.

Take your pitas and cut them into eighths. Pull the halves apart so each piece becomes two chips. Place the triangles in a single layer on your baking sheets, brush them with olive oil and give them a good sprinkle of salt. Put them in the oven for 5 minutes or until crisp. Keep an eye on them so they don’t burn.

Don’t saturate them, a light basting will do.

While the chips are baking dice your onion and mince the 3 cloves of garlic. Remove the chips when they’re done.

Put the frying pan over medium heat and coat the bottom with olive oil. Add the onions and garlic and cook them down for about 5 minutes.

Toss in the lamb and season it with the cumin, oregano and a good dose of salt and pepper. Break up all the meat and cook it through, stirring occasionally (about 8 minutes).

Lamb gives the whole shebang a richer flavor.

Drain as much of the fat off as you can and spread the meat evenly across the pita chips. Crumble the feta on top of that and pop the baking sheets back in the oven for 5 minutes.

Pull the nachos out, spread tzatziki and tapenade across the top and devour.